Smoked Salmon

Posted on Nov 19, 2016

by Andrea Alden

Categorie : Seafood

The day I received my Apollo Water Smoker from Napoleon was the day that my grandmother asked me to make Smoked Salmon for her. Generally for smoking you want to keep the grill or smoker between the temperatures of 200°F and 275°F, perfect for ribs and pulled pork. For Smoked Salmon, you need a colder temperature of 140°F or so. The idea is that you’re not cooking the fish but using the smoke to preserve and flavor it. I’ve never been able to keep the smoker lower than 200°F when using charcoal. But then I had a brainwave. What if I used my Prestige™ PRO500 instead?One burner on super low with a PRO Stainless Steel Smoker Tubefull of chips would fill the grill with delicious smoke and keep the temperature low. Well guess what? Success! Delicious, delicious, fishy, success!

DIRECTIONS

Step 1

In a large bowl or container that is big enough for the salmon, combine the water and salt, mixing until dissolved. Add the brown sugar and stir until dissolved as well. Add the lemon pepper and garlic.

Step 2

Dry the salmon and check for bones. Remove any bones with pliers or tweezers. Lay the salmon flat in the brine mixture. Chill in the fridge for 2 to 3 hours.

Step 3

Once brined, remove the salmon from the mixture, rinse and pat dry. Place the salmon, uncovered, on a plate in the fridge for an additional 2 to 8 hours. This allows the salmon to become tacky and makes it easier for smoke to stick to the surface. Check out my article on the science of smoking if you would like to know more.

Step 4

Rest the salmon on the counter while you set up your grill. If you are confident with your smoker and can keep the temperature low, use that. If not, turn on one burner of your gas grill as low as it will go. Fill your PRO Stainless Steel Smoker Tube with un-soaked wood chips and place it on the sear plate closest to the lit burner.

Step 5

Once the chips begin to smoke, place the salmon onto a piece of parchment just bigger than the fish itself. Smoke the salmon as far from the heat source as possible, to an internal temperature of 140°F, for about 2 to 4 hours.